Turkey Free Fish Bone Broth

Total time2 hr

Prep time15 min

Cook time1 hr 15 min

4.5

(13)

Bone broth has a well-earned reputation as a deeply nourishing kitchen staple, but most recipes default to chicken or turkey — which leaves a lot of people out. This version leans on mild white fish bones and heads to produce a broth that's light in color, clean in flavor, and surprisingly rich once it's had time to simmer low and slow. The apple cider vinegar soak at the start is a smart move that helps pull minerals from the bones before the heat even comes on, giving the finished liquid real depth without any heaviness. Aromatics like leek, fresh ginger, turmeric, and a bundle of thyme and parsley layer in warmth and subtle complexity that makes this taste far more intentional than a basic stock. Keeping the heat gentle throughout is the key — a hard boil will cloud the broth and turn it bitter, so patience pays off here. Strain it through a fine-mesh sieve and what you're left with is a golden, fragrant broth that's ready to sip straight from a mug, use as a base for soups, or freeze in batches for whenever you need it.

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Ingredients

6 servings

2 lb fish bones and heads (from mild white fish such as halibut, cod, or snapper), rinsed
2 tbsp apple cider vinegar
10 cups cold water
2 medium carrots, roughly chopped
3 stalks celery, roughly chopped
1 medium yellow onion, quartered
4 cloves garlic, smashed
1 leek, white and light green parts only, roughly chopped and rinsed
1 tsp fresh ginger, peeled and sliced
½ tsp ground turmeric
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
1 tsp fine sea salt, plus more to taste

Instructions

1
Place the fish bones and heads in the stockpot and cover with the cold water. Add the apple cider vinegar and let the bones soak for 30 minutes — this helps draw minerals into the broth.
2
Set the pot over medium heat and bring to a gentle simmer, skimming off any gray foam that rises to the surface during the first 10–15 minutes, until the liquid runs mostly clear.

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